Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Find pancetta--unsmoked Italian bacon cured with salt and spices--in the deli section.

Recipe by Southern Living February 2013

Gallery

Hector Sanchez

Recipe Summary

hands-on:
50 mins
total:
3 hrs 50 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals.

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  • Cook pork in hot oil in a large skillet over medium heat, turning occasionally, 15 minutes or until deep golden brown. Remove from skillet, reserving drippings in skillet.

  • Place quartered onion and next 4 ingredients in a 6-qt. slow cooker; top with pork.

  • Add beer to reserved drippings in skillet, and cook over medium heat 8 minutes or until liquid is reduced by half, stirring to loosen brown bits from bottom of skillet. Stir in mustard, and pour over pork. Cover and cook on HIGH 2 hours.

  • Peel 2 apples, and cut into large wedges. Add apple wedges, sauerkraut, and cabbage to slow cooker; cover and cook 1 to 2 more hours or until a meat thermometer inserted into thickest portion of pork registers 150° and apples are tender.

  • Cut remaining unpeeled apple into thin strips, and toss with parsley and lemon juice. Season with salt and pepper to taste.

  • Combine preserves and broth in a small saucepan, and cook over medium heat, stirring often, 4 to 5 minutes or until melted and smooth.

  • Brush pork with apricot mixture. Cut pork into slices, and serve with onion mixture, apple-parsley mixture, and additional Dijon mustard.

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